In spite of the lack of Bachelor/Bachelorette on tv right now, Kat and I have restarted our Monday night cookery fun. We had double fun last Monday because it was Labour Day! That meant we could get to work around 3.
Have I mentioned how much I love just sitting in the kitchen chatting over tea?
I love it. Like, seriously.
We had three killer recipes that night, beginning with Roasted Garlic, Sun-dried Tomato Chickpea Dip
|We easily could have eaten the whole bowl!|
|Lucy's version, from her cookbook.|
|Capers, garlic, red pepper flakes and olives|
|Served on my Nana's china!|
8 cups small cauliflower florets (1 medium head)
1/3 cup olive oil
Salt and freshly ground pepper
1 cup quinoa
2 tbsp chopped garlic
1 tsp chili flakes
2 tbsp capers
¼ cup chopped kalamata olives
1 tbsp lemon juice
1/2 cup chopped parsley
1/2 cup grated Parmesan cheese
1 tbsp extra-virgin olive oil
Step 1: Preheat oven to 450°F.
Step 2: Break florets into bite-sized pieces and place in a bowl. Toss with 2 tbsp olive oil and season with salt and pepper. Spread on a baking sheet and roast, tossing occasionally, for 10-15 minutes, or until browned and tender.
Step 3: While cauliflower is roasting, bring 2 cups of salted water to a boil. Add quinoa and cook for 15-20 minutes, or until all water is absorbed.
Step 4: Heat remaining 1/4 cup oil in a large, deep skillet over medium-low heat while pasta is cooking. Add garlic, chili flakes, capers and olives and sauté for 3 minutes or until garlic is pale gold and softened.
Step 5: Add cauliflower and lemon juice and cook for 2 minutes, or until cauliflower is heated through.
Step 6: Toss quinoa with parsley, cheese (optional) and extra-virgin olive oil. Stir together with cauliflower until well coated with sauce.
For dessert, we whipped up a Pear-Cranberry Crumble (the recipe was originally for a Pear Cranberry pie with streusel topping, but we opted to dump the pie crust).
|Fresh out of the oven|